These mashed potatoes are so creamy and fluffy with no dairy! It uses both tofu and nutritional yeast to boost the protein, plus balsamic glazed mushrooms to make a very delicious meal.
Okkk my mind is still blown. I honestly had no clue if this was going to work out, but it really just exceeded my expectations. I ate this three days in a row and could keep going...and I usually tire of the same meal after a day.
The idea of putting tofu in mashed potatoes just randomly came to me one day, and while part of me thought it was genius, another part of me thought "it's definitely going to be obvious."
I was VERY pleasantly surprised when I tasted it and could not tell at all that there was tofu in it! It really just tasted like creamy mashed potatoes.
If you know me you know I have an obsession with both balsamic vinegar and mushrooms (balsamic vinegar + watermelon is the best snack ever & you can't change my mind). So of course I had to include balsamic glazed mushrooms on top😌
As a whole, this dish has over 20g of protein per serving! I know this isn't the most protein you've ever seen in a meal, but I think it's pretty freaking amazing considering these are mashed potatoes 🙂
If you don't have time to make this now, be sure to click here to save the recipe on Pinterest!📌 That way, you can always come back to it 🙂
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Tofu in Mashed Potatoes // Making it Vegan
There are 8 ounces of silken tofu in these potatoes, so it's basically half tofu and half potato. How does it still taste just like potatoes? To be honest it's a mystery, but part of the reason is because it acts as a creamer!
This recipe is vegan, so there's no cream, no butter, and no cheese. Silken tofu is creamy, so it really works perfectly here! Extra firm tofu is my go-to for baking and eating as is (I'm seriously addicted to baked tofu so I get this a LOT). However, in this case we want it to be creamy so silken is the way to go.
This also adds protein to the dish, an added bonus 🙂 It'll make mashed potatoes more like a filling meal, so you won't be starving in an hour.
As for the cheese...I love cheese with all my heart and I never thought I could love mashed potatoes without them. But I actually really loved nutritional yeast in here!
A lot of people say nutritional yeast tastes like cheese but it really doesn't. However, it does add a really nice flavor! So no, this doesn't taste like cheesy mashed potatoes but the flavor that it does bring doesn't make you miss the cheese. Does that make sense?😂
If you want this to taste exactly like mashed potatoes, and you're not vegan, definitely still add the tofu! If you add real cheese I can tell you, this will taste exactly like the real deal.
Tips for Maximum Flavor & Ease
I have tried every single method of mashing potatoes, from a fork to a strainer/sieve (this literally takes hours). Then I finally tried a new way and it's so freaking easy I don't know how I didn't discover it sooner.
Use a stand mixer! A paddle attachment will really mash those potatoes (and tofu hehe) so fast and with no work. The stand mixer I currently use I can't find on Amazon (it's pretty old) but this is a very similar one! Could not recommend it more.
A "trick" I love when I make literally anything is to roast my vegetables, in this case potatoes! Seriously, this makes suchhh a difference. Only problem is that I can't stop eating it to actually put it in the dish...
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!🥰 Also leave a comment below so everyone can see how it goes 🙂
More recipes you might love:
Vegan Tofu Mashed Potatoes with Balsamic Glazed Mushrooms
- 2 large gold potatoes peeled and cubed
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 3 tablespoons oat milk or milk of choice
- 8 oz silken tofu
- 3 tablespoons nutritional yeast or cheese, if not vegan
- ¾ teaspoon salt more or less, to taste
- ¾ teaspoon garlic powder more or less, to taste
- 2 ½ cups sliced mushrooms
- ¼ cup balsamic vinegar
- salt to taste
- 1 tablespoon olive oil
- Preheat oven to 425 degrees Fahrenheit. Rub the potatoes in olive oil, salt, and garlic powder, and roast for about 25 minutes until browned and fully cooked through.
- In a small pan, heat up the olive oil and mushrooms on 70% heat. Cook until reduced, then add balsamic vinegar until it becomes very thick (but not until it hardens). Add on top of the potatoes and enjoy!